Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Reexamination Certificate
2003-06-10
2010-06-15
Paden, Carolyn A (Department: 1794)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
C426S417000, C366S340000
Reexamination Certificate
active
07736685
ABSTRACT:
The invention relates to a method for lowering the viscosity of a fat based mixture comprising solids and fat that have been previously refined to a powdery mass characterized in that the powdery mass is submitted to elongational flow effective as such to provide breaking up of the agglomerates and intimate interactions of the solids with the fat thereby resulting in the production of a pasty mass with coating of the solids with the fat. The method enables to replace conching in a traditional conche or at least reduce conching time or increase the subsequent loading and throughput of the fat based mass in traditional conches.
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Beckett, S. T. 1988. Industiral Chocolate Manufacture and Use. Blackie Academic & Professional, New York p. 118-136.
Minifie, B. 1980. Chocolate, Cocoa and Confectionery: Science and Technology, 2ndedition. AVI Publishing Company, Inc., Westport, CT. p. 107-, 113-117.
Armstrong Kate
Beckett Stephen Thomas
Blackburn Stuart
Gomes Fernando
Jolly Maxine
K&L Gates LLP
Nestec S.A.
Paden Carolyn A
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